Nanny’s Pumpkin Pie

This delicious recipe has been enjoyed by generations of Hudsons.

Nutritional Information

Back to recipe

1 can	real plain pumpkin (28 oz / 796 ml)
4	Naturegg Omega 3 eggs - beaten
2 cup / 500 ml	white sugar
2 tsp / 10 ml	flour
3/4 tsp / 7 ml	salt
1 tsp / 5 ml	cinnamon
1/2 tsp / 2 ml	nutmeg
1/4 tsp / 1 ml	ginger
1 1/2 tbsp / 14 g	molasses
1 can	milk (28 oz / 796 ml)
2	deep dish pie crusts, frozen and thawed or home made (9”/23 cm)

Beat eggs together in a mixing bowl.
Empty the can of pumpkin into the bowl (save the can for measuring the milk and do not stir).
Sift together white sugar, flour, salt, cinnamon, nutmeg and ginger on top of pumpkin (do not stir).
Pour molasses and can of milk on top of pumpkin.
Gently stir all the ingredients together.
Pour into two deep dish pastry pie shells.
Bake at 400°F for ½ hour or until crust begins to brown, reduce heat to 325°F for another ½ hour until cooked through.

This recipe was made with:

A nutritionally enhanced egg that offers even more essential nutrients.

Learn More

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.